HARICOTS VERTS WITH WARM BACON VINAIGRETTE
Make and share this Haricots Verts With Warm Bacon Vinaigrette recipe from Food.com.
Provided by Little Suzy Homemak
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water, drain.
- Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender. Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar, and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley.
HARICOTS VERTS WITH GOAT CHEESE AND WARM DRESSING
Make and share this haricots verts with goat cheese and warm dressing recipe from Food.com.
Provided by chia2160
Categories Cheese
Time 45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- cook beans in a pot of boiling water until crisp tender, about 5 minutes.
- drain, rinse with cold water, pat dry.
- cook bacon in a skillet until crispy, transfer to paper towels to drain.
- add shallots and garlic to drippings in skillet, saute until softened, 3-5 minutes.
- add vinegar, mustard and dry mustard.
- whisk in oil, season with salt& pepper.
- toss beans with dressing, sprinkle with cheese, bacon, dried cranberries.
Nutrition Facts : Calories 212.5, Fat 17.9, SaturatedFat 4.1, Cholesterol 12.9, Sodium 207.5, Carbohydrate 10.4, Fiber 4.2, Sugar 1.9, Protein 4.7
HARICOTS VERTS WITH SHAVED PARMESAN
Steps:
- Place the haricots verts in a large microwave-safe bowl. Cover and microwave on high for 5 to 7 minutes. Remove and drain, if necessary. In a small bowl, whisk together the sour cream and lemon juice. Pour over the haricots verts and toss to coat.
- Serve immediately with shaved parmesan and freshly ground pepper.
Nutrition Facts : Calories 71 calorie, Fat 3 grams, SaturatedFat 2 grams, Cholesterol 6 milligrams, Sodium 63 milligrams, Carbohydrate 5 grams, Fiber 2 grams, Protein 3 grams, Sugar 2 grams
HARICOTS VERTS WITH GOAT CHEESE AND WARM BACON DRESSING
Steps:
- 1. Cook beans in large pot of boiling salted water until crisp/tender.(about 5 min) 2. Drain, rinse with cold water,drain again and pat dry.(Can do this a day ahead) Place in large bowl. 3. Cook bacon until crisp. Drain on paper towels. 4. Add shallots and garlic to bacon drippings in skillet and saute over medium heat until soft.(about 5 min) 5. Add vinegar, mustard, and dry mustard and whisk, scraping up browned bits. 6. Whisk in oil. 7. Season dressing with salt and pepper. 8. Toss beans with dressing. 9. Sprinkle with sheese, bacon and pomegranate seeds.
WARM GOAT CHEESE SANDWICHES
Basil pesto, sun-dried tomatoes and goat cheese intermingle to produce a savory, colorful, EASY vegetarian sandwich. Wonderful served with seedless purple grapes.
Provided by Alesa
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
- Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 25.3 g, Cholesterol 38 mg, Fat 25.5 g, Fiber 2.8 g, Protein 17.4 g, SaturatedFat 11.2 g, Sodium 793.7 mg, Sugar 5.1 g
HARICOTS VERTS AND GOAT CHEESE SALAD WITH ALMONDS
A salad steeped in the traditions of French home cooking, Viccari served a green-bean salad with goat cheese and toasted almonds.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and place in oven. Toast until they are fragrant and golden, about 10 minutes. Remove from oven; let cool. Roughly chop; set aside.
- Meanwhile, bring a stockpot of water to a boil, and add salt and haricots verts; cook until color brightens and beans are crisp-tender, about 4 minutes. Transfer to a baking sheet; let cool, about 5 minutes.
- While still warm, toss beans in a serving bowl with vinegar and olive oil; season with salt and pepper. Add goat cheese, and stir to melt slightly and coat beans. Sprinkle with almonds, and serve.
SCALLOPS AND HARICOTS VERTS WITH CREAMY BACON VINAIGRETTE
Categories Sauté Vinegar Bacon Scallop Green Bean Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Sauté bacon strips in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Reserve skillet and drippings.
- Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; transfer to large bowl. Cover bowl loosely with foil.
- Heat drippings in reserved skillet over medium heat. Sprinkle scallops with salt and pepper. Working in batches, add scallops to skillet; cook until browned, about 2 minutes per side. Transfer to bowl with beans; cover loosely with foil. Reserve skillet.
- Whisk vinegar, water, and mustard into drippings in reserved skillet. Boil over high heat until reduced by half, stirring frequently and scraping up browned bits, about 7 minutes. Stir in whipping cream; bring sauce to boil. Season to taste with salt and pepper.
- Add bacon to bowl with beans and scallops; mix gently. Divide mixture among 6 plates. Drizzle with sauce, sprinkle with dill, and serve.
HOT BACON DRESSING
This is a recipe that my great grandmother made. You can serve this over cucumbers, cabbage or dandelion greens.
Provided by Mary
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 28m
Yield 8
Number Of Ingredients 6
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
- In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 38.6 g, Cholesterol 19 mg, Fat 12.6 g, Protein 3.3 g, SaturatedFat 4.2 g, Sodium 378.7 mg, Sugar 37.5 g
HARICOT VERTS WITH GRAINY-MUSTARD VINAIGRETTE
The verdant taste of crisp-tender haricots verts (slender French green beans) combined with tangy Dijon mustard makes for a perfect picnic side dish. If you can't find haricots verts, use the thinnest green beans available.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together mustards and the vinegar. Whisking constantly, add the oil in a steady stream; continue whisking until mixture is smooth and emulsified.
- Prepare an ice bath; set aside. Bring a large pot of water to a boil; add salt. Add beans, and cook until crisp-tender, about 5 minutes; drain. Transfer beans to an ice bath to stop cooking; drain well.
- Toss beans with onion and vinaigrette. Season with salt and pepper. Serve at room temperature.
WARM GOAT'S CHEESE SALAD
A simple easy to make warm salad which has beautiful flavours
Provided by broadway__simon
Time 10m
Yield Serves 1
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 190C.
- Cut the Cos Lettuce up and put it into a serving bowl.
- Put the Goat's Cheese into the oven onto a tray or any dish. Keep an eye on it every few minutes by putting a knife through the middle to see if it is soft in the middle. You want the Goat's Cheese to be firm on the outside but slightly soft and warm on the inside.
- Put some olive oil and minced garlic in a small frying pan. Heat for about 15-30 seconds till it is warm. Pour it over the lettuce. Leave a little bit of oil and garlic in the pan.
- In the pan, heat (not cook) the sliced tomato on both sides and the olives. Then put the sliced tomato and olives on top of the salad. The sliced tomato should be spread round the outer of the salad bowl (so that the Goat's Cheese can be place in the middle)
- Once the goat's cheese is ready, slide it on top of the salad. Cracked Black Pepper to serve.
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